Petits pois, petits pois,
que vous êtes ronds!
que vous êtes verts!
Deux pour toi – le reste pour moi,
mais tout mon monde
j’te le donne ma chère.
Thanks for your love, mum and dad!
Ingredients for the soba with avocado pesto:
8 oz. buckwheat soba noodles
1/2 bunch fresh flat-leaf parsley, torn
1 ripe avocado, chopped
1 garlic clove
1/2 lemon, zest and juice
1 tsp agave nectar
4 tbsp extra virgin olive oil
pinch of sea salt
140 g frozen green peas, thawed, or fresh if available
4 red radishes, very thinly sliced
In a pot, bring water to a rolling boil. Salt the water generously, then add the buckwheat noodles to cook, for 5 minutes. Drain and rinse throughly under ice-cold water.
Meanwhile, put the parsley, avocado, garlic, lemon, and agave in a food processor and pulse to form a rough paste – you may need to scrape the sides of the bowl from time to time. With the motor running, slowly pour in the olive oil, until it reaches the consistency of thick mayonnaise. Season modestly with salt.
In a large bowl, toss together the cold buckwheat noodles with the pesto, so the noodles are evenly coated, adding a little bit of water to thin down the sauce, if need be.
Garnish with the peas and radish slices.
Serve it cold, as an ode to the lovely spring weather,